Gyeranbbang (Korean Egg Bread) with Dehydrated Potato Flakes

Yield: 5 mini loaves

DRY INGREDIENTS:

1/3 cup White Sugar

1/2 cup Soft Flour or AP Flour

2 Tbsp. Rice Flour

2 Tbsp. Dehydrated Potato Flakes*

1 tsp. Baking Powder

WET INGREDIENTS:

1/4 cup Butter, melted

1/2 cup Full Cream Milk

1/2 Tbsp. Honey

2 pcs. Eggs

TOPPING:

5 pcs. Eggs, chilled

Butter for greasing

Procedure:

1. Preheat oven at 200°C.
2. In a bowl, combine all wet ingredients together with sugar. Mix until sugar is dissolved.
3. Sift flour, rice flour, and baking powder over the wet ingredients, than add potato flakes. Mix well. Set it aside.
4. Lightly grease your mini loaf pan (2×4 inches). Ladle the batter into 5 pans. Crack one egg for each pan.
5. Put in a tray and bake for 12.5 mins. at the second layer to the top rack.
6. Let it cool and gently take it out from the pan. 

*Dehydrated Potato Granules is available at Gourdo’s or Dane International Commodities